Wednesday, May 13, 2015

Colorful Quick Quinoa Grecian Salad

I feel like if I find hearty salad recipes despite eating a lot of it then I will still be healthy and not feel guilty about over consumption. This Quinoa Grecian Salad
salad is filling, delicious and pretty.
Colorful Quick Quinoa Grecian Salad Yield: 10 servings (serving size: 1 cup) Ingredients 2 cups uncooked quinoa 3 cups fat-free, less-sodium chicken broth 2 tablespoons extravirgin olive oil 1 teaspoon minced fresh mint 1 teaspoon grated lemon rind 2 teaspoons fresh lemon juice 1 teaspoon sherry vinegar 1/2 teaspoon sea salt 1 cup cherry tomatoes, quartered 1 cup thinly sliced radicchio 1/2 cup chopped yellow bell pepper 1/2 cup chopped English cucumber 1/3 cup (about 1 1/2 ounces) crumbled reduced-fat feta cheese 3 tablespoons chopped pitted kalamata olives 1 tablespoon minced shallots Preparation Place quinoa in a large bowl; cover with water. Let stand 5 minutes; rinse well, and drain. Bring broth to a boil in a large saucepan; stir in quinoa. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Uncover; fluff with a fork. Cool to room temperature. Combine olive oil and next 5 ingredients (through sea salt) in a large bowl. Add cooled quinoa, tomatoes, and the remaining ingredients; toss well.

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